6

Serves / Makes

Cooking Time:

< 30 min

Cooking Style:

Oven

Ingredients


Peaches:
Butter for greasing
8 large peaches, peeled & sliced
80ml brown sugar
15 ml lemon juice
2.5 ml cinnamon
A pinch of salt

Crumble:
250 ml rolled oats
250 ml cake flour
180 ml brown sugar
160 g butter, cubed
A pinch of salt

To serve:
250 ml LANCEWOOD® Double Cream Vanilla or Coconut Yoghurt or LANCEWOOD® Mascarpone

Method


Peaches:
Preheat the oven to 180°C. Grease a 23 cm in diameter skillet pan or baking dish generously with butter.

Toss the peaches, sugar, lemon juice, cinnamon and salt together.

Place the peaches inside the greased dish and spread out evenly.

Crumble:
Using a mixing bowl, add the oats, flour, sugar and salt and mix together. Rub the butter into the mixture until large crumbs form.

Spoon on top of the peaches and spread out evenly. Bake for 30 – 40 minutes until golden and crisp.

Serve with dollops of Yoghurt or Mascarpone.

HINTS & TIPS:
Use 2 x 800 g canned sliced peaches (drained) instead of fresh peaches and half the brown sugar as a result of using the canned peaches.

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Mascarpone

Mascarpone

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Double Cream Coconut Yoghurt

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Double Cream Vanilla Yoghurt

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